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Greek tzatziki

Published on 20 min side, ahead, summer


  • 1 cucumber
  • 4 to 5 garlic cloves, minced
  • 1 tsp white vinegar
  • Olive oil
  • 2 cups plain yogurt, strained (or thick greek yogurt)
  • White or black pepperoptional
  • Chopped fresh dill or mintoptional


  1. Grate the cucumbers. You can use a box grater or do as I do and use a food processor for a shortcut. Add a pinch of salt with the sliced cucumbers in the food processor and run the processor until the cucumber is finely chopped.
  2. Drain the grated cucumbers. Once grated, transfer the cucumbers to a clean cheesecloth (or a heavy napkin) and squeeze out all the liquid.
  3. Mix the sauce. In a large bowl, combine the grated or minced garlic with the white vinegar and a little olive oil and mix. Add the drained cucumber mixture to a large bowl, greek yogurt, kosher salt, a pinch of white black pepper, and chopped dill or mint (if using). Stir to combine.
  4. Refrigerate for 30 minutes and up to two hours before serving or serve immediately, if you can't wait, with fresh veggies and pita or chips! Drizzle a little olive oil on top.

Adapted from this original recipe